One of the best things about joining a CSA share is that you never know what you’ll be getting until just a couple days before you go pick it up. And since what you get each week is always a new assortment of fresh food, it leaves you with a chance to experiment…so long as you’re willing to be a little adventurous.
The basics of this recipe actually came to us from friends Riss and Steve Rodriguez – who are members of CFFV and joined the April Joy Farm CSA this year as well. It takes no time at all to prepare, so you can throw it together right at the end of cooking a meal to use it as a side dish. I’ve got to give Riss credit, because I don’t think I ever would have arrived at doing something like this with turnip greens (or any greens for that matter) on my own. I am glad that I did though, because we’ll be making this one again for sure!
This recipe grew out of a very specific set of circumstances one recent evening when my mom was in town for a visit. Namely, it was a Thursday night, I’d had a long day at work (they all seem to be that way lately), and had completely spaced out pulling something from the freezer to thaw the night before. Combined with the fact that there weren’t enough leftovers of anything in the fridge to feed the whole family, and it was already past 6pm, I needed to come up with something quick¹ that didn’t require something already thawed (have we mentioned that our microwave has been out of commission for over 2 months now?).
A quick hunting and gathering trip through the refrigerator and freezer yielded a butternut squash, some carrots, a piece of ginger root, an onion, two chicken breasts (frozen solid), and two slices of leftover bacon from breakfast. Hiding in the pantry was a can of coconut milk and a quart of vegetable broth. The garlic is ever-present in the kitchen windowsill, and of course we have a sizable spice cabinet. Time to get busy.
Today is the 31st anniversary of the eruption of Mt. St. Helens. That has absolutely nothing to do with this recipe whatsoever, but just thought I would share Here in the Pacific NW it is a big deal to ask, “where were you when the mountain blew?” Well, according to my mom, I was in bed. It was an early Sunday morning after all. We take for granted the fact that we live near a volcano. We see it every day, beautiful now with all the snow covering it. If you are in this area during the late spring through the summer, definitely check out the observatory and get up close. The power of the blast and the damage it caused in just a few short minutes, well, to say it was incredible is an understatement. It is hard to wrap your head around.
Posted in Kids Menu, Main Dish, Poultry, Recipes
Tagged bell peppers, Brazilian, chicken, Cilantro, coconut milk, crockpot, Curry, drumsticks, Ginger, mushrooms, sweet potatoes
Yum! Another quick and delicious crockpot recipe. The flavor combination here is outstanding! I’m not just saying that because the recipe calls for bacon too
This is a recipe that I got from my friend, Cheryl, and let me just tell you something about this great woman. She is one of inspiration. Cheryl found us at CFFV and once she learned about what it takes to eat healthfully, she grabbed ahold with a vengeance and did not let go.
Now I think diet is an evil word really. It has been turned into a negative thing. I don’t look at paleo or primal as a “diet.” It is simply enjoying those foods which can’t help but make our bodies thrive, and in turn says ”so long” to bogging ourselves down with inflammatory diseases.
This is a super-simple and super-quick recipe for a weeknight when you don’t have a lot of time to prep and still want a meal with lots of flavor. The sauce is made while the fish is on the grill, and requires only a few simply ingredients that should be in the pantry of any primal cook. In the process of making this dish, you’ll also have the base for a sauce that would go great with just about any seafood or light meat combination you can think of (grilled pork, fried chicken, scallops – you name it). So save the leftovers for lunch, and plan something complimentary in the next couple of nights that’s equally quick to use up the remaining sauce.
Posted in Fish & Seafood, Recipes, Sauces, Vegetarian or Vegan
Tagged Coconut Flour, coconut milk, dijon, easy, garlic, Quick, rosemary, Salmon, white wine
One of the advantages of living in the Pacific Northwest and growing up in North Idaho is getting the chance to enjoy Kokanee every now and again. And I’m not talking about the beer from a small town in south-eastern British Columbia featuring a sasquatch on the label (though I have enjoyed a few of those in my day as well). The kokanee I’m referring is a land-locked variety of sockeye salmon found in parts of western Canada and the western US. Much smaller than ocean-going salmon (typically only about 12 inches long and around a pound in weight), they are very popular for sport fishing and have an incredible flavor and texture, even compared to other wild salmon.